Cebu Foodtrip: Conching’s and Rico’s

Cebu. My only beef with you is you tend to send me home 10 lbs heavier. You’re impossible.

First things first #whenincebu #ricos #cebulechon

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On a trip last month to Cebu, I got to try Rico’s Lechon for the first time. I’ve never heard of it before, but it was 10 minutes away from the airport, and lechon for lunch in Cebu is always a good idea.

I’ve only tried Zubuchon apart from Rico’s. I don’t mean to offend anyone, but believe me when I say Rico’s is the kind of lechon you’d still be dreaming about a couple of days after eating it for the first time. My kid was screaming “balat! More balat!” (Skin! I want more skin!) at me in the restaurant.

Speaking of skin, their lechon skin is unbelievably crispy and packed with flavor. It’s something you can never get enough of. And the fact that the meat is also tender and succulent and flavorful in its own right is just crazy. It’s crazy good pig.

Please visit The Food Scout for drool-worthy photos and reviews on Rico’s lechon and other fare. This is one of those classic dining moments when you can’t be bothered to take any food photos due to greasy fingers (or licking of said greasy fingers). Sorry, busy eating!

I also learned from My Awesome Planet that Rico’s only uses native or organic pigs (less fat, leaner meat), and that they ship nationwide. Do click on the My Awesome Planet link for more details on that.

Conching’s

conchings

Food tends to be truly good if it’s able to drive our daughter nuts. Conching’s native chicken barbecue joins her exclusive roster of favorites (and ours too)!

This is food that is is good in its simplicity – it’s native chicken grilled well. There really is nothing more to it.

The restaurant is open-air, turo-turo style, and it would be more enjoyable to eat here with your hands. I also usually enjoy my chicken barbecue with some soy sauce and calamansi for dipping, but hold off on the sili.

I remember we also had some grilled stuffed squid, that was also good. I guess other dishes’ availability depends on occasion. There’s usually a soup dish and a vegetable dish on hand though.

Fresh fruit shake is also a nice way to cap off the meal, or like my in-laws, with some buko juice (coconut water).

Cebu is also famous for its seafood, but unfortunately no sutukil on this trip. Always a next time, Cebu, and until then, I’ll be living off leaves!

 


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